Chicken Noodle (Elbow Macaroni) Soup
My mom used to make this for my siblings and me all the time when we were growing up. It was one of our favorites and now I make them for my 3 sons. I usually make this with leftover chicken pho broth.
- 2 bone-in chicken breasts, leg quarters, or mixed
- 1-2 small cans of chicken broth
- 1 1/2 - 2 inches of ginger, smashed or sliced
- 2 tomatoes, quartered
- 1/4 cup chopped cilantro
- 1 cup elbow macaroni
- 1-2 tablespoon of seasoning: 1 tbsp salt + 2 tbsp sugar mixed together
- 1 tbsp of fish sauce (optional)
- 3 qt pot
- Wash and clean chicken with salt
- Put chicken and ginger in a pot. Fill in water to one to two inches above the chicken.
- Boil and remove residues. Once residues are gone, lower heat, add chicken broth and tomatoes. Cook for 20 minutes or until done. To check for doneness, poke the chicken with a fork, if the juices run out clear then you're good to go. If not, cook for another 10 minutes.
- Transfer chicken to a plate and let it cool before shredding.
- Then add 1 cup of elbow macaroni and cook for 5 minutes. Turn off heat and cover.
- Shred or cut up the chicken and add to the pot.
- Top with cilantro and enjoy.
